1stalk of lemongrasscut off the woody ends and finely chopped
2clovesgarlicpeeled and finely chopped
2shallotsfinely chopped
2fresh red chiliesseeded and finely chopped
1small bunch of fresh coriander leaves plus more for garnishroughly chopped
2stalk of spring onionfinely chopped
1tspof sugar
3Tbspof all-purpose flour
1large egglightly beaten
Pinch of salt and freshly ground black pepper
Oil for deep-frying
Instructions
Place all the ingredients in a food processor (except for the cooking oil) and process into a coarse paste. It will be a sticky paste
Remove from the food processor into a bowl. Pinch about one-eight of the paste and form into a ball and then slightly press down to form a disc. Repeat until you are done with the rest of the paste
Preheat some oil. Fry the tempeh cake until they are golden brown, turning once. Place on absorbent kitchen paper. Transfer to a serving platter and garnish with the remaining coriander leaves